Botanas Recipes

MEXICAN BOTANA PLATTER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder. Cut beef and chicken into 1-inch strips, and set aside.
• In a saucepan, warm refried beans over medium-low heat.
• Stir salt, lemon pepper, and 1/2 teaspoon garlic powder into mashed avocados. Set aside.
• Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in half, then cut in half again to make 4 triangular pieces per tortilla. Place into the skillet as many tortilla pieces as will fit without overlapping, and fry until crisp; repeat this process until all the tortilla pieces have been fried. Remove crisp tortillas to paper towels. Discard oil, and wipe out skillet.
• Return skillet to medium heat, and stir in beef, chicken, bell pepper, and onion. Cook, stirring occasionally, about 7 minutes; then stir in cilantro.
• Layer the tortilla pieces along the bottom of a large baking dish. Spread refried beans evenly over tortilla pieces. Sprinkle cheese over beans, then spread meat mixture evenly on top.
• Bake in preheated oven until cheese and beans are bubbly, about 20 minutes. Remove from oven, and drop sour cream and guacamole by tablespoonfuls in various places across the top. Sprinkle tomatoes and jalapenos on top.

BOTANA

Steps:

• Preheat oven to 450.
• Separate the onion slices and place them in a small bowl. Sprinkle with salt, add the lime juice, and toss. Let sit for five minutes, then squeeze out the excess liquid and set the onions aside.
• Spread the refried beans out on an oven/broiler-safe tray or platter. Scatter the cheese over the top then add the olives and onions. Place in the oven and bake until the beans and cheese are bubbling, then turn the oven to broil and cook just until the cheese and onions have browned.
• Remove from the oven, arrange the tomatoes and avocado slices on top, place tortilla chips around the perimeter, and serve with additional chips, sour cream, your favorite salsa, and pickled green chiles on the side.
• Warm the ¼ cup of fat in a skillet over medium heat until shimmering, and add half of the beans. Carefully add half of the bean cooking liquid, then mash the beans well. Add the remaining beans and liquid a little at a time, mashing after each addition. Stir in the cumin and oregano or marjoram. Cook until the liquid has evaporated and the beans are creamy, adding the remaining fat a tablespoon at a time if they look too dry. Stir in the chorizo at the end, if using, and cook until warmed through.

BOTANAS

Steps:

• Preheat oven to 400 degrees.
• Cook beef on medium-high heat until browned (or boil/bake chicken and shred it up).
• Cook refried beans as directed on can.
• Layer a non-greased casserole dish with tortilla chips. Spread with refried beans until covered, then sprinkle beef/chicken on top.
• Layer with generous amounts of cheese, and sprinkle with toppings.
• Bake for 10 minutes or until cheese is completely melted.

MEXICAN BOTANA PLATTER

Steps:

• Preheat oven to 350°F (175°C).
• Rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder. Cut beef and chicken into 1-inch strips, and set aside.
• In a saucepan, warm refried beans over medium-low heat.
• Stir salt, lemon pepper, and 1/2 teaspoon garlic powder into mashed avocados. Set aside.
• Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in quarters. Place into the skillet as many tortilla pieces as will fit without overlapping, and fry until crisp; repeat this process until all the tortilla pieces have been fried. Remove crisp tortillas to paper towels. Discard oil, and wipe out skillet.
• Return skillet to medium heat, and stir in beef, chicken, bell pepper, and onion. Cook, stirring occasionally, about 7 minutes; then stir in cilantro.
• Layer the tortilla pieces along the bottom of a large baking dish. Spread refried beans evenly over tortilla pieces. Sprinkle cheese over beans, then spread meat mixture evenly on top.
• Bake in preheated oven until cheese and beans are bubbly, about 20 minutes. Remove from oven, and drop sour cream and guacamole by tablespoonfuls in various places across the top. Sprinkle tomatoes and jalapeños on top.